Creamy Garlic Chicken Rice with Cheddar, Mozzarella and Parmesan -

Creamy Garlic Chicken Rice with Cheddar, Mozzarella and Parmesan

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8

Course: Main Course

Cuisine: American

Method: Stovetop

Ingredients

For the Chicken

2½ lbs boneless, skinless chicken breasts, cut into bite-size pieces

2 teaspoons salt

1½ teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons smoked paprika

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes

3 tablespoons olive oil

5 tablespoons unsalted butter, divided

For the Creamy Rice

1 large yellow onion, finely diced

8 garlic cloves, minced

2 cups long-grain white rice, rinsed

4 cups chicken broth, warmed

1 teaspoon chicken bouillon powder

1¼ cups heavy cream

6 oz cream cheese, softened and cubed

1 tablespoon Dijon mustard

1½ cups shredded sharp cheddar cheese

1½ cups shredded mozzarella cheese

1 cup finely grated Parmesan cheese

Up to ½ cup additional warm chicken broth, if needed

¼ cup fresh parsley, chopped

2 tablespoons cold butter

Instructions

Season the chicken: Pat the chicken dry and season with salt, pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, and red pepper flakes.

Brown the chicken: Heat olive oil and 3 tablespoons butter in a large deep skillet over medium-high heat. Add the chicken and cook until golden. Transfer to a plate.

Sauté the aromatics: Add the onion to the same skillet and cook until softened. Stir in the garlic and cook briefly until fragrant.

Cook the rice: Add the rinsed rice and stir for about 1 minute. Pour in 4 cups chicken broth and add the bouillon. Bring to a gentle simmer, cover, reduce the heat, and cook until the rice is tender.

Make it creamy: Reduce the heat to low. Stir in the heavy cream, cream cheese, and Dijon mustard until smooth.

Add the cheeses: Gradually stir in cheddar, mozzarella, and Parmesan until melted and creamy. Add a little extra warm chicken broth if the rice becomes too thick.

Finish the dish: Return the chicken and its juices to the skillet. Cook until the chicken reaches 165°F and everything is heated through.

Serve: Stir in the cold butter and fresh parsley. Taste, adjust the seasoning, and serve warm.

Notes

Freshly grated cheese melts more smoothly into the sauce.

Don't use high heat after adding the cheese.

Add warm chicken broth if the rice thickens before serving.

You can substitute boneless chicken thighs for chicken breasts.

Broccoli, mushrooms, spinach, or peas are easy additions.

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Add a splash of broth, milk, or cream when reheating to restore the creamy consistency.